After a long time I have decided to share some recipes with an inspire from the hot weather and the colorful fruits 🙂 Of course, when the weather is hot, the first thing comes to mind is ice cream as a snack. So, welcome to our first ice cream recipe of this year 🙂 I hope you will enjoy it!

Wash and drain the raspberries. Place them in the food processor with maple syrup. Process them for about 1 minute till all the raspberries are well mashed. Add 1 tablespoon of raspberry mash to each popsicle molds and place to the freezer during the preparation of mango puree.

Was and peel off the mangoes. Cut them into cubes and add them to the food processor. Add coconut cream and maple syrup. Blend them well for about 1-2 minutes till all the mangoes are well mashed.

Take out the popsicle molds with raspberry puree from freezer. Fill them with mango puree and place the popsicle stick. Place the popsicle molds to the freezer and freeze for at least 4 hours or over night till they are solid. Enjoy 🙂